| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Corn tortillas | |
| 4 | Green onions; sliced | |
| 2 | cn | (14.5 oz) reduced sodium chicken broth |
| 1/4 | c | Chopped cilantro |
| 1 | c | Shredded Montered Jack cheese |
| 2 | md | Carrots; sliced |
| 1 | cn | (14.5 oz) diced tomatoes |
| 8 | oz | Cooked shredded chicken |
| 1 | ts | Cooking oil |
| 3 | Cloves garlic; minced | |
| 1/4 | ts | Pepper |
| Cilantro sprigs to garnish |
INSTRUCTIONS
This is my second post in one day. An unheard of experience. The Idaho Power Company sends recipes with their monthly bill in hopes that the recipe will justify the bill. (It never has, but the recipes are always good) Preheat oven to 350. Cut tortillas into 1/2 inch wide strips. Place strips on ungreased baking sheet. Bake 15 minutes or till crisp, stiring once. In a large pot heat 1 tsp. cooking oil. Cook carrots, onions and garlic about 5 minutes, stirring often. Stir in chicken broth, undrained diced tomatoes, chicken, chopped cilantro and pepper. Bring to boil, reduce heat, cover and simmer 10 minutes. Blend half the tortilla strips in food processor or blender until finely crushed, stir into soup and cook 5 minutes. Spoon soup into bowls. Top with remaining tortilla strips, sprinkle with cheese and garnish with cilantro sprigs. Posted to TNT Recipes Digest, Vol 01, Nr 959 by [email protected] (Ellen M Irvine) on Jan 23, 1998
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